Treat yourself to this little gem, with 18 months in the cask and at least 24 months in the bottle.
GRAPE VARIETY Tempranillo 100 %
VINEYARDS More than 40 years old.
FEATURES Hand-picking harvest in 20 kg
crates. Sorting table. Skin contact
maceration and fermentation for 24 days
at 28 ºC.
AGEING 18 months in French (80%) and
American (20%) oak barrels and 18
months in bottle.
COLOUR Intense bright dark cherry
colour with garnet rim.
NOSE Powerful, black fruits with nice
toasty notes, spicy, creamy oak, complex
TASTE Powerful, flavourful, toasty, round
tannins, good acidity, fruity and spicy.
Good backbone and lingering finish.
SERVING TEMPERATURE 16 - 18 ºC.
• Poultry: guinea fowl fricassee, grilled or roast duck magret, stewed turkey thighs, stewed or stuffed chicken thighs, roast duck, stuffed turkey, turkey stuffed with fragrant truffles, oven-baked duck confit, chicken fricassee and chicken in a sauce.
Meat: sirloin kebabs, roast kid, lamb stew, veal cheek, pork chops, lamb and grilled veal chops, roast lamb and suckling pig, fillet steak, veal stew, roast suckling lamb, tongue stew, stewed pig's trotters, sautéed veal sweetbreads, shank stew, grilled pig's snout, oxtail, veal ragout, kidneys in sherry, oven-baked sirloin, etc.
Game: quails sautéed or in sauce, stewed or garlic rabbit, venison stew, roasted pheasant with grapes, wild boar stew, stuffed pigeon, partridge in chocolate, squab with nuts and oven-baked venison.
Cereals and pastas: tagliatelle bolognese.
Cold meats: smoked meat, cured ham and smoked loin of pork.
Eggs: fried eggs with potatoes.
Pulses: beans with partridge and pinto beans with rice.
Fish: anchovy puffs with tomato.
Cheeses: the wine matches very well with aged cheeses such as manchego, roncal, zamorano, etc.
Soups: castilian garlic soup.